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Moru curry

instant Kerala style more kuzhambu
5 from 2 votes
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To grind

  • 1/2 cup thick curd
  • 1/4 teaspoon turmeric powder
  • 1/2 cup coconut milk
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon coriander powder
  • Required salt
  • 1/2 cup water

To temper

  • 1/2 tablespoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 2 green chilli
  • 1/2 teaspoon cumin seeds
  • 2 red chilli
  • Few curry leaves

For kuzhambu

  • 1/4 cup water
  • The generous portion of hing


  • In a mixie jar add all the ingredients under “to grind” and ground into a smooth mixture
  • Add coconut oil to a wide pan and heat
  • When oil is hot add mustard seeds and let them splutter
  • Furthermore add cumin seeds red chilli, green chilli, curry leaves, and roast
  • Turn down the flame to low
  • Add ground kuzhambu, 1/4 cup of water, and a generous portion of asafoetida and cook for 2 minutes
  • Tasty moru curry is ready


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  1. Grinding is optional but it makes it easy. Alternatively, you can whisk the ingredients and prepare kuzhambu
  2. Adjust red and green chilli according to your spice
  3. Avoid boiling the kuzhambu as it might curdle
  4. For extra flavoring can saute shallots and garlic, and add them to the kuzhambu
  5. Adjust the water according to your desired consistency
  6. Coconut oil gives a nice flavor to the kuzhambu so preferably use it for the kuzhambu
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